| 摘要 |
PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsion comprising fat, milk protein, an emulsifier, and water by a simple method, the emulsion having a good flavor with an excellent milk taste.SOLUTION: A method for producing an oil-in-water type emulsion using fat, milk protein, an emulsifier, and water as raw materials, comprising: preparing a preliminary emulsion by using the fat, the emulsifier, and the water, except the milk protein; subsequently preparing a final emulsion by adding an aqueous phase obtained by subjecting an aqueous solution containing the milk protein to an atomization treatment; and thereafter subjecting the solution to a disinfection or sterilization treatment. The atomization treatment includes either a high-pressure homogenizer treatment at a homogenizing pressure of 0.5 to 50 MPa or high peripheral speed agitation at a peripheral speed of 25 m/S or more. The milk protein is one or more selected from defatted milk, defatted concentrated milk, defatted powdered milk, whole powdered milk, and cheese whey powder. |
